As regular visitors are aware, our local cuisine in St. Croix is a fusion of American, Caribbean and Hispanic and yes, I am aware of Vodka Sauce which has good and bad taste elements in my mind so I have never tried it. I almost never use milk in cooking with the exception of thickened white sauces. However, my Uncle Allie by marriage always had a side dish of Ricotta Cheese at his red sauce meals and taught me to use it and blend it with the tomato sauce on your own plate. I don’t dislike red peppers but I like our local scotch bonnet peppers even more. Finally, I generally neither buy Vodka or have it in the house but there is always a bottle of Rum available even though I only drink red wine.
I made this for myself and some friends and then on another occasion served it to my daughter’s family and some of their friends. Everybody loved it and nobody cared it was made in my coffeepot as we all went to the beach and let the meal cook itself. Of course this recipe is perfect for a bottom heated newer crockpot.
½ cup Cruzan Rum
1 thin slice Scotch Bonnet Pepper or ½ tsp crushed red pepper
1 T. Olive Oil
¼ pound prosciutto chopped up
2 Cloves of Garlic minced
1 T. chopped Parsley
1 T chopped Basil
1 14.5 oz can diced tomatoes with juice
1 8 oz can of Tomato Sauce
½ cup of Ricotta
- In a closed container put the half cup of rum and the hot pepper and let sit overnight
- Put oil, garlic, prosciutto, and parsley in pot and put on hot plate for one hour.
- Add tomatoes, basil and tomato sauce and let cook covered for 2-4 hours or what ever is convenient.
- ½ hour before serving add the ricotta
- Serve with your choice of pasta (Gimelli) and Parmesan.
A very special meal from the Island of St. Croix. Take note, people from the island of St. Croix are Crucians, where as our best rum from the island is Cruzan.